Name: Poached Turbot with Lobster
Yield: Serves 4
Cuisine: United States
Ingredients: 4 pieces (5-6 ounces each) turbot, halibut, or other flat fish fillet, skinned; salt and freshly ground pepper; 4 ounces small French green beans; ½ cup mixed fresh green herb leaves: parsley, watercress, tarragon, chives, and chervil; 8 small rose fir or red new potatoes; 1½ cups fish stock; 1 tablespoon finely chopped shallots; 2 egg yolks; 1 pound 4 ounces butter, cut into 1-ounce pieces; ¼ cup lobster essence; 2 teaspoons fresh lemon juice

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

Poached Turbot with Lobster

Ingredients

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